Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61846
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dc.contributor.authorLee, Y.L.en_US
dc.contributor.author毛正倫zh_TW
dc.contributor.authorWeng, C.C.en_US
dc.contributor.authorMau, J.L.en_US
dc.date2007zh_TW
dc.date.accessioned2014-06-09T06:25:57Z-
dc.date.available2014-06-09T06:25:57Z-
dc.identifier.issn0145-8884zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/61846-
dc.description.abstractCurcuma aromatica Salisb. has long been used as a medicinal plant and a spice, and has various physiological functions, including relieving pain and inflammation, contributing flavor and preventing cancer. In the present study, ethanolic extracts from its rhizome exhibited better antioxidant activity in the conjugated diene method, reducing power and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals. In addition, hot water extracts from its rhizome were beneficial for scavenging ability on hydroxyl radicals and chelating ability in ferrous ions. Total phenols were the major antioxidant components found and their contents of ethanolic and hot water extracts were 53.34 and 14.08 mg/g, respectively. Based on the results obtained, both extracts exhibited good antioxidant properties and has the potential to be developed into dietary supplements and nutraceuticals.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Biochemistryen_US
dc.relation.ispartofseriesJournal of Food Biochemistry, Volume 31, Issue 6, Page(s) 757-771.en_US
dc.relation.urihttp://dx.doi.org/10.1111/j.1745-4514.2007.00143.xen_US
dc.subjectessential oilsen_US
dc.subjectcurcuminoidsen_US
dc.subjectcellsen_US
dc.subjectaciden_US
dc.titleAntioxidant properties of ethanolic and hot water extracts from the rhizome of Curcuma aromaticaen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1111/j.1745-4514.2007.00143.xzh_TW
Appears in Collections:食品暨應用生物科技學系
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